Dine on Savory Crab Waffles

Waffles aren't just for breakfast, especially not these seafood-and-veggie-packed ones.

If you think of waffles exclusively as syrup-delivery devices, it's time to reconsider. Many bready breakfast pastries—crepes, pancakes, and waffles—work just as well after noon, with savory toppings or fillings instead of sweet ones.

This crab waffle from Chef Bart Vandaele of Belga Café in Washington, D.C., can be eaten at brunch, lunch, or dinner. Vandaele, a runner himself, says the hearty, portable result is great for runners on the go. Bits of crab and various veggies get stamped between two layers of puff pastry, so the bulk of this recipe’s goodness is held inside the waffle.

The preparation Vandaele serves in the restaurant is topped with saffron sauce, but if you can’t find saffron powder—we couldn’t—Old Bay butter is a nice substitute. Recipes for both toppings are below.

How to make it:1. Mix chopped veggies with cilantro and crab meat. Season to taste with salt and pepper.2. Cut the puff pastry into eight pieces equal to the diameter of your waffle iron.3. Squeeze the meat/vegetable mix in cheesecloth over sink to remove excess water. Divide the mixture onto four of the puff pastry pieces.4. Mix the water with the egg yolk and spread it around the border of those four sheets.5. Close the pastry by putting the remaining sheets on top of the others and seal the package firmly with a fork.6. Place one package on a heated waffle iron and close, cooking until golden brown (about five minutes). Note: The puff pastry will expand, so you may need to hold the iron closed. Repeat until all waffles are cooked. Serves four.

How to make it:1. Chop shallots and garlic thinly2. Melt the butter and sauté the shallots, garlic and the bay leaf without coloring.3. Once the shallots are glazed, add the mussel juice and bring to a boil.4. Add the cream and reduce by half until desired thickness.5. Season with saffron powder, salt, and pepper.6. Strain the sauce to get the shallots out.